161 Wild Garlic and Walnut Pesto
It's spring again, and so it's time to dive deep into the nature's bounty! Wild garlic pesto, everyone, to celebrate the start of the season.
On chocolate and Valencia.
A story of cocoa beans, Valencian bollet and the Chocolate Factory and Museum in Sueca.
Cod. A biography of the fish that changed the world.
How much is there to know about cod? Quite a lot, it turns out. Cod by Mark Kurlansky recommends itself for a read.
141 Silesian Potato Dumplings (Kluski Śląskie)
Kluski śląskie are one of the foods that you either love or hate, but in this case, it's down not to the flavour, but texture. A bit gummy, a bit chewy, I have always thought of them as pretty fun: they are quite bouncy for a dumpling!
Souvenir, the taste of a place.
Bringing edible souvenirs gives one a chance to share a little bit of the journey, allows one to paint a picture of the place and reinforce it with flavour. A story of Džiugas, a famous cheese from Lithuania.
140 Pischinger, a delight from Galicia
This humble chocolate-layered wafer cake is a staple in many Galician households, loved for both: its flavour and simplicity.
139 Uszka, tiny dumplings that are love.
As long as there are people who care enough to commit a good few hours of their time to prepare foods that, apart from sustenance, are there to bring smiles on the faces of their loved ones, the life is worth living.
Motovun, Istria’s Minas Tirith.
Lit by the shy autumn sun, surrounded by mist, towering above the landscape, there it was - Motovun, the Minas Tirith of Istria.
In Poland, autumn is for mushrooms.
If you find yourself at the table with a family of mushroom pickers in Poland, with a bowl of wild mushroom pierogi in front of you, don’t freak out if you hear the “hope we’re not eating for the last time in our lives” joke. Mushroom picking is a national hobby here, after all!
138 Pierogi with Wild Bilberries
Not a fan of sweet lunches? These pierogi with wild bilberries might be able to change it!
aho's homemade food 